Sour Cream Streusel Coffee Cake

This cake is scrumptious when it is warm from the oven. But it is equally delicious the next day, if there is any left. This is a classic sour cream coffee cake but we've added chocolate to make it even better.

The streusel used here is also available as a standalone recipe: Chocolate-Walnut Streusel Topping.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1-1/2 cups (240-120 ml) sugar
• 3 eggs
• 2 cups (480 ml) all purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• ¼ teaspoon (1 ml) salt
• 1 cup (240 ml) sour cream
• 1 teaspoon (5 ml) vanilla
• 5 ounces (140 g) 62% Cacao Semisweet Chocolate, chopped into ¼-inch (1 cm) bits

Streusel Topping

• 2 ounces (55 g) 62% Cacao Semisweet Chocolate
• ½ cup (120 ml) brown sugar
• ¼ cup (60 ml) granulated sugar
• 1 teaspoon (5 ml) cinnamon
• 1 cup (240 ml) toasted walnuts

Method

1. Preheat the oven to 350 degrees F (175°C). Generously grease a bundt pan and dust with flour.
2. Cream together the butter and sugar in an electric mixer using the paddle attachment. Beat until light and fluffy. Add the eggs, one at a time, then add the vanilla extract.
3. Sift the flour, baking soda, baking powder, and salt. Gradually add the flour mixture alternately with the sour cream.
4. Fold in the chocolate pieces.
5. To prepare the streusel mixture, melt the 2 ounces (55 g) of chocolate in the top of a double boiler or in a bowl placed over a pan of simmering water. Stir until melted. Mix in the chopped, toasted walnuts until coated, then add the sugars and the cinnamon.
6. Pour half the batter into the prepared pan. Top with half the streusel mixture. Add the remaining batter and top with the remaining streusel mixture.
7. Bake for 1 hour, or until a cake tester comes out dry. Cool completely on a cake rack, then unmold.